Thai Pesto

Thai Pesto

Yield: about 1/2 cup


• 1 cup thai basil leaves, packed

• 2 garlic cloves

• 2 tbsp dry roasted peanuts

• 1 tbsp roasted sesame oil

• 1 tbsp chickpea miso

• 1 tbsp chickpea tamari

• 2 tsp rice vinegar

• 1.5 tsp fresh lime juice

• 1.5 tsp maple syrup

• 1/8 tsp red pepper flakes


• Place all ingredients into the bowl of a small food processor and pulse until desired consistency is reached, stopping to scrape sides of bowl as needed

• Use immediately or transfer to an airtight container. Refrigerate unused portion; store in the fridge for 5-7 days

Note: if you don’t have a small food processor you’ll probably have to double the quantity

Udon Noodles Inspired by Panda Express


• 4 or 5 oz dry, uncooked udon noodles

• 1/2 large cabbage, thinly sliced

• 1 onion, sliced

• 8 oz mushrooms, sliced

• 4 carrots, julienned or shredded

• 1 garlic clove, minced

• 1 thumb fresh ginger, finely minced

Sauce ingredients

• 1/2 cup South River Tamari OR low sodium Tamari*

• 1/4 cup maple syrup

• 2 tbsp cooking wine

• 1 tbsp hoisin sauce

• 2 green onions, minced

• 1/4 teaspoon sesame oil

• 1 tbsp tapioca starch/flour

Optional Garnish

• 2 green onions, sliced

• Sesame seeds


• In a wok or large skillet sauté onion, garlic and ginger, stirring often, until the onions are tender

• Add remaining veg and cook, stirring occasionally, until tender-crisp or done to your liking

• While the veg cooks, cook noodles per pkg directions. While noodles cook, combine sauce ingredients In a small bowl & whisk well to combine

• Add drained noodles and about 1/2 of the sauce to the wok, toss well & cook for a few minutes until sauce thickens

• Serve immediately

* if not using low sodium tamari use reduced amount to avoid overly salty dish

Copycat Cheesecake Factory “Santa Fe” Cilantro-Lime Dressing | Oil-Free, Gluten-Free

During my pre-vegan days this was most fave salad dressing and bread dipping sauce bar none!

In my humble opinion if you’re not using fresh ingredients it’s probably not worth making. Just sayin’ 😉


• 3 large garlic gloves, peeled

• 1” piece fresh ginger, peeled and roughly chopped

• 2 bunches cilantro, rinsed, drained and most of the stalk ends trimmed

• 1/2 cup fresh lime juice

• 2 tsp wine vinegar

• 1/4 tsp ground cumin

• 3/4 tsp salt

• 1/4 tsp freshly ground pepper

• 1 tbsp date syrup

• 1/2 cup nutritional yeast

• 1/2 cup natural peanut butter OR 3/4 cup peanut flour

• 1 ripe haas avocado, peeled and seeded

• 3/4 cup water (+ 1/4 cup if using peanut flour


1. Add all ingredients — EXCEPT CILANTRO — to high powered blender and process until smooth

2. Add cilantro and pulse until blended to your liking. The Cheesecake Factory makes their dressings from scratch daily, and as such the consistency varies from day to day and location to location. The dressing shown was processed a bit more than I prefer. Make yours how you like it best.


Copycat Starbucks Mocha Frappe

Copycat Starbucks Mocha Frappe

Makes 1 10-oz serving


• Non-dairy milk (see method for unmeasured amount); OR 1 tbsp raw cashews + water

• 5-6 pitted deglet nor dates

• 1 tbsp raw cacao powder

• 1 tbsp MarieBelle copycat hot chocolate mix (•-veganized-copycat/)

• 1 tsp dry instant coffee OR 1 espresso shot, cooled

• 1/8 tsp xanthan gum

• About 5 ice cubes

• Scant handful (about 1 tbsp) vegan mini chocolate chips – optional


1. Add ice and dates to high-powered blender, then add non-dairy milk to the 1 cup measure mark on your blender jar. If using cashews instead of milk add the cashews + water to the 1 cup measure mark

2. Add remaining ingredients EXCEPT mini chocolate chips and process on high until smooth and thick

3. To create a more authentic copycat frappe add chocolate chips and pulse to combine, leaving bits of chocolate intact


Double Chocolate Frosted Mug Cake | Gluten-Free • Low-Fat • Vegan

Start with the frosting…

Oil-Free Vegan Chocolate Frosting


• 1/2 cup powdered almond butter

• 1/4 cup cacao powder

• 5 tablespoons non-dairy milk

• 3 tablespoon pure maple syrup, more to attain desired level of sweetness

• Water, 1 tbsp at a time to reach desired consistency


1. Add dry ingredients to a small bowl, gently whisk until combined.

2. Add wet ingredients and whisk, adding water 1 tbsp at a time until completely smooth and desired consistency is reached

Important Note

Frosting will continue to thicken as it sits, so make it several minutes before it will be served, adding water a little at a time and whisking with each addition as needed

Then make the cake…

Chocolate Mug Cake


• 3 tbsp oat flour – see note

• 1-2 tbsp coconut sugar, depending on sweetness level desired

• 1 tbsp cacao powder

• 1 tbsp unsweetened applesauce

• 1/4 tsp baking soda

• 3 tbsp non-dairy milk

• Optional: up to 1 tbsp vegan chocolate chips (I use Enjoy Life brand)


1. Add dry ingredients to a mug and mix with small whisk or fork to combine

2. Add wet ingredients and whisk until well mixed

3. Drop chocolate chips on top

4. Microwave for 1 min 20 seconds; remove mug from, gently loosen sides with small silicone spatula, turn out onto fish

5. Top with your fave non-dairy ice cream or frosting


• Store bought oat flour or oats ground in your blender or food processor

• Cake will continue to cook slightly after removal from microwave so be careful not to over cook

One-Pot Rigatoni

One-Pot Rigatoni


⁃ 1 medium or large eggplant, roasted whole (may be cooked in advance and refrigerated for later use)

⁃ 1 quart oil-free red sauce such as marinara, pomodoro or bolognese

⁃ 1 lb uncooked rigatoni

⁃ 1 cup water

⁃ 1/2 cup dry red wine

⁃ 1/4 tsp Red pepper flakes

⁃ Vegan parmesan — optional — for garnish


1. Remove skin from the cooked eggplant; add eggplant and red sauce to a 4 or 5 quart sauce pan. Stir in the uncooked rigatoni, add the water, wine and red pepper flakes and stir again

2. Cook covered over medium heat, stirring occasionally, until pasta is done to your liking

3. Plate, garnish and serve immediately